Consumption of fruits and vegetables is associated with a reduced risk of death from all causes including heart disease and stroke. In this work, the bioavailability of vitamin C from a Mediterranean… (More)

Current evidence supports a significant association between fruit and vegetable intake and health. In this study, we assessed the effect of consuming a vegetable-soup "gazpacho" on vitamin C and… (More)

We examined the bioavailability of vitamin C in orange juice processed using high pressure (HP) and its effects on plasma levels of vitamin C, uric acid (UA), F2-isoprostanes (8-epiPGF(2alpha)),… (More)

Onions have antioxidant properties and they are an important source of bioactive compounds such as phenols. The aim of this work was to study the effect of high hydrostatic pressure (HHP) (100-600… (More)

This paper analyzes the scientific relationships between Spain and the Eastern European countries (EEc), including the former USSR, from 1982 to 1992. The study considers the number of co-authored… (More)

Avocado ( Persea americana Mill.) is a good source of bioactive compounds such as monounsaturated fatty acids and sterols. The impact of minimal processing on its health-promoting attributes was… (More)

Orange juice, a rich source of vitamin C, accounts for 60% of all fruit juices and juice-based drinks consumed in western Europe. Orange juice preservation is currently accomplished by traditional… (More)